• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Let's Eat Smart

  • All Recipes
  • About
    • The girl behind Let’s Eat Smart
    • Privacy Policy
    • Affiliate Discretion
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Tips
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Twitter
You are here: Home / Dinner / Vegan Butternut Squash Mac n’ Cheeze

Vegan Butternut Squash Mac n’ Cheeze

26th January 2021 by letseatsmart Leave a Comment

A spin on a classic! Use up leftover butternut squash in this super easy and really tasty, vegan macaroni ‘cheese’ recipe. 

A healthier version of the classic mac n’ cheese, this comforting dish gets its cheesy flavour from nutritional yeast and its creaminess from the pureed butternut squash. 

This butternut macaroni cheese recipe is:

  • a healthier alternative to the classic mac and cheese
  • made with lots of good-for-you butternut squash
  • comforting, creamy and delicious
  • suitable for vegans

Experiment!

This vegan squash mac and cheese is delicious served plain with a side salad BUT you are more than welcome to add any other extra veggies (try broccoli or sliced mushrooms) or, for extra crunch, sprinkle the top with some chopped nuts (such as walnuts and pine nuts). 

So if you have any leftover butternut squash (boiled or roasted will work), you need to make this! You will not regret it!

Print Recipe

Vegan Butternut Squash Mac n’ Cheeze

Servings: 2

Ingredients

  • 1 medium onion, finely chopped
  • 2-3 garlic cloves, finely chopped
  • handful basil leaves
  • 150 g macaroni pasta
  • 25 g breadcrumbs (I used panko but any will work)
  • 6 sundried tomatoes
  • 1 vegetable stock cube
  • 175 g butternut squash (or 1 cup if already cooked)
  • 1 tbsp nutritional yeast
  • 1 tsp paprika
  • 50 g vegan cheese alternative, grated
  • 240 ml single soya cream

Instructions

  • Preheat the oven to 200°C | Gas 6
    Heat a large pan with a drizzle of olive oil over a medium heat and add the diced onion. Cook for around 5 mins or until softened, then add the chopped garlic and cook for a further 2 minutes. Take off the heat and set aside.
  • Boil a full kettle. Dice the butternut squash into small 2cm cubes. Add them to a pot of boiled water, and bring to the boil over a high heat. Cook until for 15 minutes or until soft. If using leftover butternut squash (already cooked), you can skip this step.
  • Meanwhile, cook the macaroni according to instructions until the pasta is cooked with a slight bite. Drain.
  • Once the butternut squash is tender, drain in a colander then transfer into a food processor. Add the onion and garlic, single soya cream, paprika, turmeric and nutritional yeast. Blitz until smooth.
  • Return the drained pasta to the pot and add the butternut squash sauce. Crumble the stock cube into the pot and stir in the grated vegan cheese. Cook for around 4 minutes until the sauce has thickened.
  • Transfer into an oven-proof dish. Top with the basil leaves and sprinkle over the panko breadcrumbs and chopped sun-dried tomatoes. Place in the oven and cook for 15-20 minutes or until the breadcrumbs turn golden and crispy.

Share this recipe with your friends!

  • Twitter
  • Facebook
  • Pinterest
  • LinkedIn
  • Tumblr

Filed Under: Dinner, Lunch

Previous Post: « Turmeric, Ginger and Garlic Vegan Flatbreads (yeast-free)
Next Post: Baked Vegan Cheesecake (NO cream cheese!) »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome!

Welcome to Let's Eat Smart, a vegan food blog where everyone from novice cooks to professional chefs can find sweet and savoury recipes to inspire and treasure. Here you’ll find my favourite vegan recipes. I love making homemade bread, curries, cakes and everything in between! My dog, Peanut, catches the crumbs.

Foodies100 Index of UK Food Blogs
Foodies100

Recent Posts

  • Vegan Chocolate Baked Donuts
  • Avocado, cannelloni & lime dip
  • Vegan Peach & Apple Crumble Cake
  • Vegan Banana Oaty Cookies
  • Chewy Oat & Berry Cookies

Categories

  • Breakfast
  • Dessert
  • Dinner
  • Gluten-Free
  • Lunch
  • Smoothie Bowls
  • Tips
  • Uncategorised

Top recipes

Vegan Chocolate Baked Donuts

Avocado, cannelloni & lime dip

Vegan Peach & Apple Crumble Cake

Vegan Banana Oaty Cookies

Footer

Take an insta peek

A much needed coffee after a long night with a tee A much needed coffee after a long night with a teething baby! ☕️ #coffee #coffeelover #veganmilk #vegancoffee #veganuk #coffeetime
Crispy salt and pepper tofu with a super crispy sk Crispy salt and pepper tofu with a super crispy skin and a soft middle 🤩 4 simple ingredients, 20 minutes to make. My recipe for this bad boy will be available on the blog this evening!  Ad - Salt & pepper mills are @coleandmasonofficial (gifted with no obligation to post). How absolutely gorgeous are they?! My new favourite kitchen accessory 😍  #tofu #crispytofu #tofurecipes #tofulover #tofurecipe #vegan #veganrecipes #veganfood #veganuk #veganlife #veganism #coleandmason #saltandpepper #bvsbackdrops #foodphotography #foodstylist #foodporn #foodie #foodblogger #foodblogfeed #discoverunder5k #vegetarian #friendsnotfood #foodstagram #foodpicoftheday
Throwback to these vegan mille-feuilles I made las Throwback to these vegan mille-feuilles I made last year 😍 Find the recipe for these beauties on the blog 🤩 #millefeuille #millefeuilles #vegancake #vegandessert #dessertporn #vegetarian #vegetarianrecipe #recipe #foodporn #vegan #veganfoodshare #veganfoodporn #veganfood #veganrecipes #foodinspo #foodblog #foodie #foodshare #healthyfood #healthyeating #veganmealprep #veganism #foodinsta #fitspiration #czystamicha #cleaneating #diet #mealprepinspo #plantbaseddiet #veganvibes
This avocado, cannelloni & lime dip takes only 5 m This avocado, cannelloni & lime dip takes only 5 minutes to make and oh my goodness it is GOOD! Perfect for wraps or for dipping crackers or crudités!  You’ll need:
* 1 avocado 
* 1 can cannelloni beans
* 1/2 lime (juice only)
* 1 tsp tahini
* 1 tbsp extra virgin olive oil
* 1 small garlic clove
* Chilli flakes, salt, pepper and turmeric to taste  Instructions 
Scoop the avocado flesh into a blender or food processor. Add the beans, like juice, tahini, oil and garlic and blitz until smooth.  Season to taste!  #recipe #foodporn #vegan #veganfoodshare #veganfoodporn #veganfood #veganrecipes #foodblog #foodie #friendsnotfood #vegangirl #crueltyfree #vegansofinstagram #poweredbyplants #vegangirl #glutenfree #foodphotography #plantbased #foodstyling #homemade #veganmealideas #dip #bvsbackdrops #plantbasedfood #plantbasedrecipes #plantbaseddiet #veganuk #easyrecipe
Vegan s’mores brownies 😍 A chewy, chocolatey Vegan s’mores brownies 😍 A chewy, chocolatey & indulgent treat that is so super simple to make! Find the recipe on my blog (link in bio). Get your aprons on! 👩🏻‍🍳 #brownie #veganbrownie #vegancake #veganbaking #baking #browniesofinstagram #brownierecipe #smores #smoresbrownies #veganbakes #vegancooking #veganrecipe #dessert #dessertporn #vegandessertrecipes #chocolatecake #chocolate #veganchocolate #friendsnotfood #vegangirl #vegansofig #dessertsofinstagram #dessertideas #brownielovers #foodblog #foodie #foodstagram #foodphotography #bvsbackdrops
Vegan mac and cheese 🧀 A healthier version of t Vegan mac and cheese 🧀 A healthier version of the classic mac n’ cheese, this comforting dish gets its cheesy flavour from nutritional yeast and its creaminess from the pureed butternut squash.  #comfortfood #comfortfoods #macandcheese #cheese #vegan #vegancheese #veganrecipes #veganfood #veganuk #veganlife #vegansofig #vegangirl #recipeoftheday #recipeideas #veganfoodie #veganfoodlovers #bvsbackdrops
One of the most popular recipes on my blog last mo One of the most popular recipes on my blog last month is this Vegan Egg Mayo sandwich filler. I loveeee a good sandwich! 🌱😍  Ingredients
* 280 g tofu firm or silken, depending on preference
* 2 tbsp vegan mayonnaise
* 1/2 tsp black pepper
* 1 tsp black salt
* 1 tsp turmeric
Instructions
* Chop the tofu into a small cubes then using a fork, lightly mash.

* Add the tofu to a large bowl along with the vegan mayonnaise, black salt, pepper and turmeric. Mix until combined. Taste and add more salt and/or pepper to taste. 

* Store in the fridge for up to 3 days or enjoy right away!
.
#veganegg #veganeggmayo #eggmayo #vegetarian #vegetarianrecipe #recipe #foodporn #vegan #veganfoodshare #veganfoodporn #veganfood #veganrecipes #foodinspo #foodblog #foodie #foodshare #healthyfood #healthyeating #veganmealprep #veganism #foodinsta #fitspiration #czystamicha #cleaneating #diet #mealprepinspo #plantbaseddiet #veganvibes #vegansandwich
VEGAN Sweet yeast blueberry buns 🫐 These were s VEGAN Sweet yeast blueberry buns 🫐 These were soooo delicious 🤤  #yeastdough #veganbreakfast #drożdżowe #drożdżówka #veganbaking #vegetarian #vegetarianrecipe #recipe #foodporn #vegan #veganfoodshare #veganfoodporn #veganfood #veganrecipes #foodinspo #foodblog #foodie #foodshare #healthyfood #healthyeating #veganmealprep #veganism #foodinsta #fitspiration #czystamicha #cleaneating #diet #mealprepinspo #plantbaseddiet #veganvibes

Copyright © 2022 Let's Eat Smart